Butternut squash and bacon pasta is a current favourite pasta sauce - dairy free, and low syn or even syn free. I often have it on brocolli instead of pasta if I'm feeling in need of a lighter supper, or on pasta it's great comfort food. I vary it for Harry too, and will pop that down below.
First off butternut squash is an evil vegetable - I used to but the prepared, frozen one from Tesco or Waitrose, but now we shop at Aldi I've found a way to prepare it avoiding the dreaded chopping and peeling.
Preheat the oven to 160 degrees
Cut your squash in half, and put it cut side down on a baking sheet
Roast in the oven for 45 minutes
Remove from the oven and allow to cool for 10 minutes
The skin should peel straight off - with very little effort on your part
If you're worried about the squash sticking to your baking sheet then I use non-stick Bacofoil and a little Fry light on the cut side of the squash
Butternut Squash and Bacon pasta - serves 4
1 Butternut squash (about 500g) prepped as above
1 red onion, finely diced
2 cloves garlic, crushed
200g smoked bacon lardons or 200g lean bacon - grilled until slightly crispy
1 tin chopped tomatoes
1 carton (500g) passata
Large splodge tomato puree
1 tsp dried thyme (1 tablespoon of fresh)
Spray Fry light or olive oil
Pepper
Spray your pan with Fry light, and cook the onion, garlic, and thyme for 5 minutes until slightly softened
Add the tomatoes, passata and tomato puree and bring to a gentle boil
Stir in the butternut squash and bacon
Cook down for 15 minutes or until a thick, pulpy sauce
Taste and season with pepper - I don't add salt as the bacon is salty
Serve either with pasta, or a bowlful of steamed brocolli
Slimming world maths - if you're using lean back bacon it's syn free. This does 4 generous portions - which works out at 4 syns per portion.
If I'm making this for Harry, I use olive oil, omit the bacon and add Violife cheese and Oatly cream. The butternut squash is soft enough cooked this way for it to be easy for him to eat.
I'm entering this into Pasta please, which is Jacqueline of Tinned Tomatoes challenge, being hosted by Jen's Food this month
2 comments:
I love butternut squash with pasta (even more when bacon is involved), do agree that it is a faff to prepare though. Great tip about roasting it first, I've never actually thought to do this! Thanks for joining in with Pasta Please :)
This looks HEAVENLY. Such a beautiful photo, too! I'm surely making this butternut squash and bacon pasta for dinner. Thanks for sharing!
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